Charcoal Makers Vermicelli Vermicelli Alla Carbonara Recipes
SPAGHETTI ALLA CARBONARA (CHARCOAL-MAKER'S SPAGHETTI)
This is often requested by my friend Linda J.'s family. They don't make it too often because it is so very rich, but when they do they enjoy it with a leafy green salad and crusty bread. Another from my "birthday book".
Provided by Acerast
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl beat the eggs and cream together with a pinch of salt.
- Heat the oil and butter in a large skillet.
- Add the bacon and cook gently until the fat becomes transparent.
- In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
- Drain pasta and add it to the bacon pan; stir well.
- Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
- The eggs will coagulate as they blend with the hot pasta so work quickly.
- Stir until all pasta is coated with the thick yellow cream.
- Stir in the remainder of the cheese and freshly ground pepper to taste.
- Serve at once.
Nutrition Facts : Calories 1074.2, Fat 61.5, SaturatedFat 26.6, Cholesterol 386.3, Sodium 1043.8, Carbohydrate 87.9, Fiber 3.6, Sugar 2.8, Protein 39.9
CHARCOAL MAKER'S VERMICELLI (VERMICELLI ALLA CARBONARA)
Vermicelli pasta with a pasta sauce from ham, bacon, onion, mushrooms, eggs and cheese. Extremely rich and filling I bought a copy of a book, Massey's Food and Wine Index when I was in the Navy. It had no recipes just descriptions of dishes, flavors, and basic ingredients. I used it and memories of Spaghetti alla Carbonara and other Itallian pastas to make-up this variation.
Provided by docholliday
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pasta:
- Place a couple of quarts of water in a large pot. Add 1 Tbsp olive oil, garlic salt and onion salt and bring to a rolling boil. Add vermicelli, allow it to return to a boil then reduce to simmer for eight to nine minutes.
- When a string of the cooked, vermicelli flung at the porcelain steel refrigerator door adheres to the door without dropping to the floor, the pasta is "al dente" (ready). Empty into a collander to drain, then place on the plate.
- Coordinate with sauce to bring both to completion immediately before serving.
- Sauce:
- Place 4 Tbsp olive oil and butter in a small sauce pan over medium-low heat. Add ham, bacon, onion and mushrooms and sauté until onions are translucent. Sprinkle grated cheese over contents of saucepan and allow cheese to melt into a layer covering ingredients with oil bubbling through in places.
- While pasta is draining, remove pan from heat and stir in eggs. Continue to stir until well mixed. The hot oil, butter, onions, mushrooms, ham, and bacon will cook the eggs perfectly.
- Immediately place the pasta on the plate and top with the Carbonara sauce.
- Serve with sliced tomatoes on a bed of lettuce with oil and vinegar dressing.
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